- 2 eggs
- 125g butter, softened
- 1 cup white sugar
- 2 cups self raising flour
- 2/3 cup milk
- 1 tsp rosewater essence
- 1 egg white
- 1 tsp water
- 1/2 tsp rosewater essence
- 2 cups icing sugar
To decorate (optional)
- Sugarcraft rose
Preheat oven to 170°C (160°C fan-forced)
Grease a rose baking tin or a 20cmx20cm square baking tin.
Place all ingredients in a mixing bowl, beat with an electric mixer for 6 minutes, until light and fluffy.
Pour mixture into tin and tap the sides of mould gently with your hands to even out the mixture. If using the rose mould, ensure mix is in all creases by smoothing cake batter around with spatula.
Place tin in the oven and bake for 1 hour. To check the cake is cooked through, prick it with a skewer. It’s cooked if the skewer comes out clean, if not, return to the oven in 10 minute increments and keep checking until it’s cooked through.
Cool completely before icing.
Prepare icing by beating egg white with the water until it reaches soft peaks. Add rosewater and icing sugar, mix until it reaches a consistency like that of runny honey – it should hang onto a spoon, yet drip.
Pour the icing over the cake from the top, and use a knife to spread it downwards. If you’re icing a rose shape, be careful to avoid a build up of icing in the creases.
Allow the icing to set. Keep the cake in an airtight container in a cool place (the refrigerator will make it sweat and harden somewhat) for up to a day before serving.
- Rosewater essence is inexpensive and can be found with other flavourings in the baking aisle of the supermarket with other colourings and flavourings
- Rosewater has a somewhat musk-like smell and flavour, it’s used in many Middle Eastern baking recipes.
- You can make the cake ahead and freeze un-iced for up to one month before serving.
- This cake is lovely un-iced or even made into cupcakes – this recipe will make 24 cupcakes with icing.
- If using a rose silicon mould, place on a baking tray before putting in the oven to achieve the best shape.
- This recipe was created by Melissa Klemke for Kidspot, New Zealand’s best recipe finder.